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Yenge, Govind B.
- Studies on Shelf-Life of Fresh Soymilk
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Authors
Affiliations
1 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Agricultural Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
1 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Agricultural Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 120-126Abstract
Fresh soymilk was inspected for quality attributes like viscosity, TSS, titrable acidity, pH, standard plate count, yeast and mould count daily for sample stored in refrigerated condition and at the regular interval of 4 hrs for sample stored in ambient condition. On the basis of the quality attributes, it was observed that fresh soymilk samples were acceptable upto 5 days in refrigerated condition while same samples were acceptable upto 16 hrs in ambient temperature condition from the day of preparation. Thus, the study reveals that, fresh soymilk sample stored at refrigerated condition has better shelf-life.Keywords
Soymilk, Refrigeration, Storage, Shelf Life.
References
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- Effect of Packaging Materials on Quality Losses in Fresh Fig (Ficus carica L.) Fruits During Transportation
Abstract Views :402 |
PDF Views:2
Authors
Affiliations
1 Department of Agricultural Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
2 Department of Processing and Food Engineering, University of Agricultural Sciences, Raichur (Karnataka), IN
3 Department of Agricultural Processing and Food Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Agricultural Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), IN
2 Department of Processing and Food Engineering, University of Agricultural Sciences, Raichur (Karnataka), IN
3 Department of Agricultural Processing and Food Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 165-168Abstract
The protection of the fig fruit quality in the chains from harvesting to marketing is very important. Vibration often causes some damages to perishable fruits in transportation and reduces their quality. The fruit injury due to vibration is related to the transportation characteristics of vehicles, packaging boxes and the conditions of the roads. The objective of this study was to investigate the effectiveness of packaging materials to reduce the quality loss of fresh fig during transportation. The experiments were carried out with five packaging materials and three transportation distances. The results showed that the CFB box with news paper lining was not proper for transporting of the fresh fig fruits in all transportation distance. The mass loss and total soluble solids of fresh fig fruits packed in CFB box with paper lining was more than CFB box with polyurethane foam sheet and polyethylene foam sheet. Also the decay loss of fresh fig fruits was more in CFB box with paper lining. Fruits packed in CFB box with polyurethane foam sheet were more firm and extended shelf-life than other packaging material.Keywords
Fig, Packaging, Polyurethane Foam, Quality, Transport, Vibration.References
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